CN106578052A - Fruity yogurt slices - Google Patents
Fruity yogurt slices Download PDFInfo
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- CN106578052A CN106578052A CN201510685749.9A CN201510685749A CN106578052A CN 106578052 A CN106578052 A CN 106578052A CN 201510685749 A CN201510685749 A CN 201510685749A CN 106578052 A CN106578052 A CN 106578052A
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- slices
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Abstract
The invention provides fruity yogurt slices and belongs to the technical field of food processing. The fruity yogurt slices are prepared from, by weight, 100 parts of plain yogurt, 5-30 parts of skim milk powder, 5-20 parts of glucose syrup, 1-20 parts of protein powder, 4-18 parts of vegetable oil, 2-8 parts of white granulated sugar, 1-15 parts of modified starch, 0.1-0.3 part of silicon dioxide, 1-5 parts of honey and 10-20 parts of fruit powder. The fruity yogurt slices well preserve nutritional ingredients of yogurt, and are convenient to use, the preservation time of the fruity yogurt slices is longer than that of the yogurt, by adding different kinds of fruit powder, the taste is improved, and the fruity yogurt slices can be selected by customers with different requirements.
Description
Technical field
The present invention relates to a kind of fruit-flavoured yogurt piece, belongs to food processing technology field.
Background technology
Yoghourt be with milk as raw material, after pasteurize again in milk add probioticss (leaven), it is fermented after,
A kind of milk product of fill is cooled down again.Yoghourt product is more with coagulating type, agitating type and the various fruit juice jams of addition in the market
Fruit-flavor type Deng adjuvant is many.Yoghourt not only remains all advantages of milk, and processed process is also made the best use of the advantages and kept away in terms of some
It is short, become the nutrient and healthcare products for being more suitable for the mankind.
The sweat of Yoghourt makes sugar, protein in milk have 20% or so to be hydrolyzed into for little molecule (such as galactose and lactic acid, little
Peptide chain and aminoacid etc.), in milk, fat content is usually 3%-5%.After fermented, the fatty acid in breast increases than raw material milk
Plus 2 times, these changes make Yoghourt more easy to digest and absorb, and the utilization rate of various nutrients is improved.Yoghourt is sent out by plain chocolate
Ferment is formed, and in addition to the whole nutritional labelings for remaining fresh milk, lactic acid bacteria can produce human nutrition institute with one during the fermentation
Necessary multivitamin, such as VB1, VB2, VB6, VB12 etc..
The raw material of milk slice is mainly sweet milk or milk powder, adds or without the following raw material：Including such as lactalbumin powder, desalination breast
The milk-derived raw materials such as clear powder, Lactose, butter；Including such as non-dairy creamer, vegetable oil, glucose syrup, white sugar, fruit powder, paddy
Thing powder etc.；Including raw materials such as food additive, nutrients；Through lamellar milk product made by mixing, tabletting, packaging, also or
Raw material needed for milk slice production blended, homogenizing, concentration, spray drying are made milk slice base stock powder, then carried out with other adjuvants
Mixing, tabletting, packaging are obtained.The main nutrient composition of milk slice mainly includes protein, fat, carbohydrate etc., due to
The advantages of its nutritious, direct-edible, easy to carry, long shelf-life, compared with fresh milk, milk slice without the need for cold preservation, need not
Heating is edible, it has also become the bright spot in milk product.Edible milk slice can enjoy the local flavor and quality of milk, exclusive processing technique,
Remain multiple nutritional components in milk.
The content of the invention
It is an object of the invention to provide a kind of fruit-flavoured yogurt piece.
Technical scheme includes as follows：
Fruit-flavoured yogurt piece of the present invention includes following weight portion：100 parts of natural yogurt, defatted milk powder 5-30 parts, glucose syrup 5-20 parts,
Egg albumen powder 1-20 parts, vegetable oil 4-18 parts, white sugar 2-8 parts, modified starch 1-15 parts, silicon dioxide 0.1-0.3 parts, Mel
1-5 parts, fruit fruit powder 10-20 part.
Wherein, natural yogurt includes following weight portion：100 parts of the fresh milk of sterilization treatment, bacillus bifiduss 3-8 parts, Yoghourt are stable
Agent 1-5 parts, aqueous whey protein solution 2-8 parts, sucrose 20-30 parts.Yoghourt stabilizer is：The anti-acid carboxylic first of 10-100 weight portions
Base sodium cellulosate, the xanthan gum of 1-30 weight portions, the sodium citrate of 1-30 weight portions.Fruit fruit powder is blueberry powder, Citrus junos fruit
One kind in powder, honey peach fruit powder, Fructus Musae fruit powder, Fructus Fragariae Ananssae fruit powder.
The invention has the beneficial effects as follows：
The invention provides a kind of fruit-flavoured yogurt piece, the good nutritional labeling for saving Yoghourt, easy to use, the holding time is long
In Yoghourt, by adding different fruit fruit powders, mouthfeel is lifted, be available for different demands consumer to select.
Specific embodiment
The specific embodiment of the present invention is described in detail below in conjunction with technical scheme.
Embodiment 1- blue berry flavor sour milk tablet
100 parts of natural yogurt, 5 parts of defatted milk powder, 5 parts of glucose syrup, 1 part of egg albumen powder, 4 parts of vegetable oil, 2 parts of white sugar become
3 parts of starch of property, 0.1 part of silicon dioxide, 2 parts of Mel, 10 parts of blueberry powder.
Wherein, natural yogurt includes following weight portion：100 parts of the fresh milk of sterilization treatment, 3 parts of bacillus bifiduss, yoghourt stabilizer 1
Part, 2 parts of aqueous whey protein solution, 20 parts of sucrose.Yoghourt stabilizer is：The acid-resistant sodium carboxymethylcellulose of 10 weight portions, 5
The sodium citrate of the xanthan gum of weight portion, 5 weight portions.
Embodiment 2- strawberry flavor sour milk tablet
100 parts of natural yogurt, 30 parts of defatted milk powder, 20 parts of glucose syrup, 20 parts of egg albumen powder, 18 parts of vegetable oil, 8 parts of white sugar,
15 parts of modified starch, 0.3 part of silicon dioxide, 5 parts of Mel, 20 parts of Fructus Fragariae Ananssae fruit powder.
Wherein, natural yogurt includes following weight portion：100 parts of the fresh milk of sterilization treatment, 8 parts of bacillus bifiduss, yoghourt stabilizer 5
Part, 8 parts of aqueous whey protein solution, 20 parts of sucrose.Yoghourt stabilizer is：The acid-resistant sodium carboxymethylcellulose of 80 weight portions, 26
The sodium citrate of the xanthan gum of weight portion, 22 weight portions.
Embodiment 3- fragrant citrus sour in the mouth milk slice
100 parts of natural yogurt, 20 parts of defatted milk powder, 13 parts of glucose syrup, 15 parts of egg albumen powder, 12 parts of vegetable oil, 5 parts of white sugar,
8 parts of modified starch, 0.2 part of silicon dioxide, 3 parts of Mel, 20 parts of fragrant citrus fruit powder.
Wherein, natural yogurt includes following weight portion：100 parts of the fresh milk of sterilization treatment, 5 parts of bacillus bifiduss, yoghourt stabilizer 3
Part, 6 parts of aqueous whey protein solution, 21 parts of sucrose.Yoghourt stabilizer is：The acid-resistant sodium carboxymethylcellulose of 60 weight portions, 12
The sodium citrate of the xanthan gum of weight portion, 13 weight portions.
Claims (4)
1. a kind of fruit-flavoured yogurt piece, it is characterised in that described fruit-flavoured yogurt piece includes following weight portion：100 parts of natural yogurt,
Defatted milk powder 5-30 parts, glucose syrup 5-20 parts, egg albumen powder 1-20 parts, vegetable oil 4-18 parts, white sugar 2-8 parts, modified starch
1-15 parts, silicon dioxide 0.1-0.3 parts, Mel 1-5 parts, fruit fruit powder 10-20 part.
2. a kind of fruit-flavoured yogurt piece according to claim 1, it is characterised in that described natural yogurt includes following weight portion：
100 parts of the fresh milk of sterilization treatment, bacillus bifiduss 3-8 parts, yoghourt stabilizer 1-5 parts, aqueous whey protein solution 2-8 parts, sucrose
20-30 parts.
3. a kind of natural yogurt according to claim 2, it is characterised in that described yoghourt stabilizer is：10-100 weight
The acid-resistant sodium carboxymethylcellulose of part, the xanthan gum of 1-30 weight portions, the sodium citrate of 1-30 weight portions.
4. a kind of fruit-flavoured yogurt piece according to claim 1, it is characterised in that described fruit fruit powder is blueberry powder, perfume (or spice)
One kind in Fructus Citri junoris powder, honey peach fruit powder, Fructus Musae fruit powder, Fructus Fragariae Ananssae fruit powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510685749.9A CN106578052A (en) | 2015-10-20 | 2015-10-20 | Fruity yogurt slices |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510685749.9A CN106578052A (en) | 2015-10-20 | 2015-10-20 | Fruity yogurt slices |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106578052A true CN106578052A (en) | 2017-04-26 |
Family
ID=58555421
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510685749.9A Pending CN106578052A (en) | 2015-10-20 | 2015-10-20 | Fruity yogurt slices |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106578052A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109463454A (en) * | 2018-11-07 | 2019-03-15 | 海南师范大学 | A kind of Noni fruit milk tablet and preparation method thereof |
| CN110024860A (en) * | 2019-04-17 | 2019-07-19 | 内蒙古草原红牛生物科技有限公司 | A kind of milk tablet and its dry-forming method |
| CN110024859A (en) * | 2019-04-17 | 2019-07-19 | 内蒙古草原红牛生物科技有限公司 | A kind of milk tablet and its wet preparation method |
| CN114097889A (en) * | 2021-11-30 | 2022-03-01 | 内蒙古伊利实业集团股份有限公司 | Low-viscosity tooth milk tablet and preparation method thereof |
-
2015
- 2015-10-20 CN CN201510685749.9A patent/CN106578052A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109463454A (en) * | 2018-11-07 | 2019-03-15 | 海南师范大学 | A kind of Noni fruit milk tablet and preparation method thereof |
| CN110024860A (en) * | 2019-04-17 | 2019-07-19 | 内蒙古草原红牛生物科技有限公司 | A kind of milk tablet and its dry-forming method |
| CN110024859A (en) * | 2019-04-17 | 2019-07-19 | 内蒙古草原红牛生物科技有限公司 | A kind of milk tablet and its wet preparation method |
| CN114097889A (en) * | 2021-11-30 | 2022-03-01 | 内蒙古伊利实业集团股份有限公司 | Low-viscosity tooth milk tablet and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170426 |